Gluten-Free Asian Buddha Bowl &



  • 1 Bag (10 oz.) Path of Life Asian Wok Quinoa Blend, cooked according to package instructions
  • 2 Tbsp. Olive Oil
  • 8oz. Baby Portobello Mushrooms, quartered
  • 1 Small Shallot, minced
  • 1 Tbsp. Gluten-Free Soy Sauce (tamari)
  • 2 Hard Boiled Eggs
  • ½ Cup Shredded Red Cabbage
  • ½ Cup Bean Sprouts, thoroughly washed and patted dry
  • ½ Avocado
  • 8oz. Firm Tofu, diced



  1. Heat oil in a skillet over medium-high heat. Add mushrooms and cook 4-5 minutes until golden brown. Add shallot and cook an additional 30 seconds. Remove from heat and stir in soy sauce. Set aside.
  2. Transfer Asian Wok Quinoa Blend into bowl.
  3. Divide mushrooms, cabbage, bean sprouts, avocado and tofu onto quinoa. Top each with a hard boiled egg.



Some of our favorite recipes using our Asian Wok Quinoa Blend